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Jewish cuisine: Quiz


Question 1: A number of soups are characteristically Ashkenazi, one of the most common of which is ________, traditionally served often on Shabbat, holidays, and special occasions.
Chicken fatChicken (food)Chicken soupBuffalo wings

Question 2: They may be dropped into ________ before serving.
Medieval cuisineBreakfastGreek cuisineSoup

Question 3: The flour was made into bread, with or without leavening ________ (se'orim) was used like wheat, generally being made into bread.

Question 4: In ________, Jews ate couscous and tagine.
Middle EastEuropeNorth AfricaMaghreb

Question 5: Despite this, Sephardic and Ashkenazic concepts of kosher differ, one of the most notable things being that ________, a major staple in the Sephardic diet, is considered kosher for Passover, where it is forbidden kitniyot for most Ashkenazim.

Question 6: ________, with head - for a successful year in which we are the "head," not the "tail."
FishForage fishPelagic fishFish anatomy

Question 7: Pliny[11] says expressly of a "garum castimoniale" (i.e., ________ garum) that it was prepared according to Jewish law.
KashrutHalakhaJudaismHasidic Judaism

Question 8: Some Jewish dishes frequently mentioned in ________ from the twelfth century onward are "br├Ątzel",[34] "lokshen",[35] pasteten,[36][37] "fladen",[38] "beleg".
KabbalahSecular Jewish cultureYiddish literatureJewish languages

Question 9: Certain foods, notably ________ and shellfish, are forbidden; meat and dairy may not be combined, and meat must be ritually slaughtered and salted to remove all traces of blood.
Taboo food and drinkPorkAppleBacon

Question 10: ________ (anavim) were eaten either fresh, or dried as raisins (tzimmukim).
Vitis viniferaGrapeVitisInternational Grape Genome Program


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